Thin Mint Scones

from ButterYum

makes 12-14 scones

Ingredients

• 1 cup heavy whipping cream

• 1/4 teaspoon pure mint extract

• 10 ounces all-purpose flour (2 cups)

• 1/4 cup granulated sugar

• 2 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 8 tablespoons unsalted butter, cold and cut into pieces

• 12 Thin Mint cookies, chopped into small pieces

• 1 egg, lightly beaten

• 1 tablespoon water

• 2 tablespoons sanding or turbinado sugar (or granulated sugar)

Directions

1. Preheat oven to 425F.

2. In a glass measure, combine heavy cream and mint extract; set aside.

3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

4. Using a pastry blender, cut the butter into the dry ingredients until mixture resembles small pebbles.

5. Add heavy cream mixture and chopped cookie bits; blend together quickly, being careful not to over mix.

6. Press mixture together on a lightly floured pastry cloth (or other surface) and roll to 1/2-inch thickness.

7. Using a sharp knife or floured shamrock shaped cutter, cut shapes and place on parchment or silpat-lined half sheet pan.

8. Make egg wash by combining egg and water; brush onto the tops of each scone; sprinkle with sugar.

9. Bake for 12-15 minutes or until baked through and golden brown.

adapted from The Food Librarian